Roasted Tomato and Basil Soup

Roasted Tomato & Basil Soup

Prep Time25 mins
Cook Time25 mins
Servings: 4 servings


  • Blender


  • 7 ripe tomatoes cored and halved
  • 1 red onion loosely chopped
  • 4 garlic cloves crushed and chopped
  • 1 tbsp coconut oil melted
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1 tbsp coconut sugar
  • 2 tbsp basil pesto
  • 1 cup organic coconut milk
  • 1/2 cup water


  • Preheat oven to 400F.
  • On a large baking sheet, place tomatoes, onion, garlic, and coconut.
  • Make sure tomatoes face down and sprinkle salt and coconut sugar overtop.
  • Roast for 10 minutes, then flip tomatoes face up and roast for another ten minutes.
  • In a blender, combine pesto, coconut milk, olive oil, and water and all of the roasted vegetables.
  • Serve hot.


For protein, this soup pairs well with 1 full can of tuna mixed with 1 tbsp of mayo and 1 tsp of basil pesto.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating